1 minced garlic clove
1 tsp olive oil
8 sliced mushrooms
12-ounce jar of marinated artichoke hearts, coarsely chopped
2 Tbsp chopped fresh parsley
salt and pepper
hot pasta
Cook garlic clove in olive oil over low heat until soft.
Add mushrooms and cook until slightly softened. Add chopped artichoke hearts and chopped fresh parsley.
Season to taste with salt and pepper.
Toss with hot pasta.
